愛媛県·特産品
Uwajima Jakoten
Small fish are ground with their bones intact, shaped, and then deep-fried until crispy—Uwajima's Jakoten is a surimi product with a simple yet profound flavor. The more you chew, the more the umami and savory aroma of the small fish spread, making it a beloved staple on local dining tables. Jakoten is made by processing small fish caught in the Uwajima Sea, such as 'Hotaru-jako' (locally known as 'Haranbo'), into a paste with their heads and bones included before frying. The history of this culture is long, said to have begun when Date Hidemune, the first lord of the Uwajima Domain, invited kamaboko artisans from Sendai. Enjoy it lightly seared with grated daikon radish, or as a topping for udon. Please come to Uwajima and savor the rich umami and calcium packed into every bite, right down to the bones.
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